Spicy Hoisin Tofu with Eggplant

Serves 4

Ok, I know what you're thinking..."Tofu Sam, really? No...really.

Ingredients

• One 14 ounce block firm Tofu
• 2 Asian Egg Plants, the long thin kind
• 2 tablespoons peanut oil
• 1/4 cup Hoisin
• 1 tablespoon Chili Paste
• 2 tablespoons green onion light green and white parts only, chopped

Directions

1. Remove Tofu from package, wrap in a double layer of paper towel and let dry about 15 minutes
2. Cut off ends of eggplant, slice lengthwise and cut into even 3/4 inch slices
3. Add peanut oil and eggplant to hot pan or wok and cook for 5 minutes, stir often
4. Remove eggplant from pan and set aside
5. Cut Tofu into even medium size cubes, about the same size as eggplant and put in hot pan or wok with a little oil and stir fry about 5 minutes
6. Add eggplant back to pan with tofu and add Hoisin and Chili paste, stir well until well mixed - but don't be too rough or you'll bust up the tofu
7. Garnish with green onion and serve

Halibut with Olive Tapenade

Serves 2

Simple and simply great.

Ingredients

• 1/4 cup Black olives
• 3 tsp capers
• 3 tsp parsley
• 1/4 cup olive Oil
• Kosher salt and freshly ground pepper
• 2 - 6oz Halibut fillets
• 2 tablespoons olive oil
• Kosher Salt & Pepper to taste

Directions

1. Chopped drained olives, capers and parsley either by hand, or in a processor until chunky but fine add olive olive, salt & pepper - mix well and set aside
2. Drizzle halibut with olive oil and season with salt & pepper
3. Grill or sear until cooked to where you want it
4. Top with tapenade - serve

Mexican Beer Can Chicken

Serves 4-6

Maybe the juiciest chicken ever. Oh no - I am so not kidding.

Ingredients

• 1 whole 3-5 pound chicken
• 1 can of beer
• 1/4 cup chili powder
• 2 tbs cumin
• 2 tbs oregano
• 2 tbs garlic powder
• A big pinch of Kosher salt
• juice of 3 limes

Directions

1. Pre-heat grill or oven to 375
2. Mix Chili Powder, Cumin, Oregano, Garlic Powder & Kosher Salt well in a small bowl
3. Pour out or drink about 1/2 of the beer and add about a 1/4 of the mixed seasoning to the beer can
4. To remaining dry seasonings, add lime juice & mix into a paste
5. Line baking sheet (for oven), or grill safe pan (for grill) with foil
6. Insert beer can into the large opening of the chicken (you know what I mean here) then place on sheet or grill pan
7. Rub seasoning paste on chicken to completely cover
8. Put chicken in oven or grill and cook for 1 1/2 hours - or until a thermometer reads about 160 in the breast

Grilled Polenta

Serves 2-4

There's soft polenta, and then there's the polenta formed in a tube like sausage - which sounds kinda gross...but it's not.

Ingredients

• 1 pound Polenta
• 1 bunch of cilantro, finely chopped
• 3 tbs olive oil
• Kosher salt and fresh ground pepper to taste

Directions

1. Open Polenta and remove rounded ends
2. Slice polenta into 3/4 inch slices
3. Mix Cilantro and olive oil well and spread onto polenta slices
4. Season with salt and pepper
5. Grill on each side for 3-5 minutes until they get really good grill marks

Mexican Street Corn

Serves 4

Stupid good.

Ingredients

• 4 ears of corn, husks & silk removed
• 3 tbs olive oil
• 2 pairs wooden chopsticks
• 1/3 cup Mayonnaise
• 1/2 cup crumbled Queso Fresco or grated Parmesan cheese - on put on a plate
• Juice of 1 lime
• 1 tbs Chili Powder

Directions

1. Heat grill to medium high
2. Rub olive oil on each ear and grill until they soften and get grill marks - about 15 minutes
3. Remove from grill, insert a single chopstick into the end of each ear as a handle
4. Brush with mayonnaise, roll in cheese, then sprinkle with a little chili powder & finish with a squeeze of lime juice

Halibut with herb butter

Serves 2

No bad here, just really fresh & flavorful fish!

Ingredients

• 2 6oz Halibut filets
• 1/2 cup soft butter
• 3 tbs Italian parsley
• 2 garlic cloves pressed
• 1 tbs lemon zest
• juice of 1/2 a lemon
• 1 shallot diced fine
• Pinch of Kosher salt
• 2 tbs olive oil

Directions

1. To butter add shallot, garlic, lemon zest, lemon juice, parsley, Kosher salt and mix well
2. Season Halibut with olive oil, salt and pepper
3. Place Halibut in a hot pan face down and sear for about 3 minutes on each side
4. plate fish and top with 2 tbs of the butter mixture
5. Let butter melt on top of fish and serve

Chicken with Feta Oregano Butter

Serves 2-4

Really moist chicken with tons of flavor!

Ingredients

• 1/2 cup soft butter
• 2 large cloves of garlic pressed
• 3/4 cup crumbled Feta cheese
• 1/4 cup fresh Oregano chopped fine
• Kosher salt and fresh ground pepper to taste
• 2 full chicken breasts
• 1 tablespoon olive oil

Directions

1. Pre heat oven to 350 degrees
2. To soft butter add oregano, Feta, garlic, Kosher salt and pepper; mix well
3. Line a baking sheet with foil and place chicken breasts onto foil
4. loosen chicken skin and put butter mixture under skin on both breasts
5. drizzle olive oil over top of chicken and season with salt and pepper
6. Bake at 350 degrees for one hour

Steak with Chipotle Lime Butter

Serves 2

A tender steak topped with a great butter flavor.

Ingredients

• 2 big ribeye steaks
• Kosher salt and pepper
• 1/2 cup soft butter
• 2 Chipotle peppers
• Cilantro chopped fine
• 2 tbs lime zest

Directions

1. Set broiler to high
2. Season steak with Kosher salt and pepper on both sides
3. Broil steaks in cast iron pan for 5-8 minutes
4. To soft butter add Chipotle, Cilantro, lime zest, juice of 1 lime and mix well, set aside
5. Remove steak from pan and top with slice of lime butter
6. Cover with foil and let rest for 5 minutes

Waffles with Bourbon Pecan Butter

Serves 4

This is not your typical waffle...it's way better! And I'm not making it from scratch either, frozen all the way baby!

Ingredients

• 4 frozen waffles
• 1/2 cup soft butter
• 2 tbs chopped Pecans
• 1 tbs Burbon
• 1 tbs powdered sugar

Directions

1. In a small pot over low heat, melt butter with Bourbon and pecans - mix well
2. Let cool then put butter mixture in fridge to set
3. toast waffles until golden brown
4. Top waffles with butter mixture and powdered sugar

Apple Tarte Tatin

A sweet upside down apple pie kinda thing...

2 small Granny Smith apples peeled, cored and cut into slices

Juice of 1/2 lemon

1/2 cup sugar

1/2 cup butter

1 sheet frozen puff pastry, thawed

• Pre-heat oven to 425 degrees

• Put apple slices in a bowl with the lemon juice - and mix (the juice will help keep the slices from turning brown

• Take pastry out to thaw

• Put sugar & butter in a 9 or 10 inch cast iron skillet , and stir until butter & sugar melt together

• Continue stirring until it just begins to get a little darker in color, then add the slices and cook, stirring to allow the slices to soften a bit

• Cut the puff pastry into a circle a bit larger than the skillet

• Cover top of skillet with puff pastry

• Tuck in pasty edges like a pie and put a couple slits in the top

• Bake approx 20 minutes, or until pastry is golden brown

• On large serving plate slowly flip the skillet over onto plate so that the pastry is on the bottom

• Serve

Hot dog on a stick

makes 10

A super simple hot dog on a stick, Sam style!

Ingredients

• 1 pack of your favorite hot dogs
• 1 pack refrigerator buttermilk biscuits
• 10 single chop sticks
• mustard and ketchup for dipping

Directions

1. Grease baking sheet with butter
2. Cut sausages in half
3. Wrap each 1/2 of sausage in biscuit dough, seal ends and place on baking sheet seam side down
4. Bake at 350 degrees for 20 minutes
5. Insert stick into ends of dogs and serve with dipping sauces

Grilled buffalo chicken salad

Serves 2

A supper awesome buffalo chicken salad!

Ingredients

• 2 Boneless chicken breast filets
• 2 tbs olive oil
• Kosher salt and pepper to season
• 1 cup Franks hot sauce
• 1/2 cup butter
• 1 head iceberg lettuce
• 2 tomatoes quartered
• 1/2 English cucumber sliced and cut in half
• 1 raw flour tortilla
• 1/4 cup blue cheese dressing

Directions

1. Rub chicken with olive oil and season well with Kosher salt and pepper
2. In a small pot add hot sauce and butter
3. Put pot on medium heat and cook until butter is melted, mix well
4. Break up lettuce and put in large serving bowl
5. To lettuce add tomatoes and cucumbers
6. Grill tortilla in pan or on griddle until crispy then set aside and let cool, then slice tortilla into strips
7. Grill chicken until fully cooked and slice into strips
8. Toss salad with dressing
9. Add sliced chicken to hot sauce mixture to baste
10. Remove chicken from sauce and top salad with chicken and tortilla strips

One Pot Brats

Makes 6

Dog simple and super delicious - and everything is cooked in the same pot. Beautiful.

Ingredients

• 1 white onion, thinly sliced
• 1 green pepper de-seeded and sliced thin
• 3 tbs butter
• 2 bottles of dark beer
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 tablespoon fresh ground pepper
• 6 pack of bratwurst
• 6 sliced sandwich rolls
• Mustard, for serving

Directions

1. In large throw away foil pan (if ur doing this on a grill) add onion, green pepper and butter
2. Cook over medium heat until veggies soften and get lightly brown
3. Next add beer, sugar, vinegar and pepper to pan and mix well
4. Let mixture cook until it comes to a simmer
5. Then add brats to pan and let cook for about 5-10 minutes
6. When brats are ready, toast buns , top bun with mustard, brat and some of the onions and peppers

Grilled Pork Loin Burgers

Makes 4

A great change from the usual ground up stuff.

Ingredients

• 1/2 cup Dijon mustard
• 1/4 cup chopped cilantro
• 1/4 cup honey
• 2 tablespoons curry powder
• 3 boneless pork loin chops
• Kosher salt & freshly ground pepper
• 4 ciabatta rolls
• 1 bag ready coleslaw with the little packet of dressing

Directions

1. In a large bowl mix mustard, honey, cilantro and curry powder - set aside
2. Drizzle pork with olive oil then season with kosher salt and pepper
3. Mix coleslaw withdressing, set aside
4. Grill pork loin, basting each side with mustard glaze until cooked
5. Slice rolls in half and drizzle with olive oil, grill open faced until jut getting crispy
6. Put pork on roll, add a little extra sauce and top with coleslaw

Crab and Bacon Pasta

Serves 6

Pasta, crab, bacon and peas...what?

Ingredients

• 1 pound pasta
• 1-2 ounce pack ready bacon
• 1-16 oz bag frozen baby peas
• 3-4 ounces store bought pesto
• 2 teaspoons red pepper flakes
• Extra virgin olive oil
• Fresh ground pepper to taste
• 1/2 pound lump crab

Directions

1. Bring large pot of water to a boil and cook pasta according to package directions
2. Chop bacon to a medium dice and cook in a non stick pan until crispy, set aside
3. Add peas to pasta during the last 4 minutes of cooking, then drain out the water
4. To the noodles and peas add the pesto, bacon, red pepper flakes & 3-4 tablespoons of olive oil
5. Mix well and plate - top each with crab
6. Finish each plate with fresh ground pepper

Blackberry & Mint Margarita

Makes 1

Yummmmmmmm. Oh, and muddle just means to mash up.

Ingredients

• 3 blackberries
• 5 fresh mint leaves
• ice
• 2 to 3 ounces silver tequila
• Juice of 1 lime
• 1 oz Grand Marnier

Directions

1. Put blackberries and mint in a shaker - muddle
2. Add a few cubes of ice, tequila, lime juice and Grand Marnier
3. Shake well and pour into a glass with fresh ice
4. Garnish with lime wedge and another blackberry

Pesto Grilled Cheese

Makes 2 sandwiches

My first bite and I was like "what the hell...I should have done this years ago"

Ingredients

• About 1/4 cup pre made pesto
• 4 slices sourdough bread
• 1 large tomato, thinly sliced
• 4 slices Havarti cheese
• Soft butter

Directions

1. Warm non stick skillet over medium heat
2. Spread pesto on two slices of the bread, top with tomato slices, fresh ground pepper, 2 slices of cheese on each and then top with the other slice of bread
3. Butter both sides of sandwiches and cook in pan until golden brown on both sides

Grilled Hoisin Scallops

Makes a dozen

Hoisin sauce is easily found in the Asian food aisle along with the bottled chili paste.

Ingredients

• 12 large sea scallops, defrosted
• 24 bamboo sticks
• Oil (doesn't really matter what kind)
• Kosher salt
• 1/3 cup Hoisin sauce
• 1-2 teaspoons chili sauce
• Sesame seeds

Directions

1. Preheat grill to medium high
2. Skewer scallops with 2 sticks in each - it makes life easier
3. Lightly coat skewered scallops with oil, then season with the salt
4. Combine hoisin and chili sauce, mix well and set aside
5. Grill scallops until good grill marks develop, 2-3 minutes, flip
6. Now brush sauce on the marked side
7. Cook until 2nd side is done, brush both sides well with sauce and give a little sprinkle of seeds
8. Serve

PB & J Stuffed French Toast

Serves 2

Just like the version that has cream cheese, but more kid friendly, adult friendly and everyone friendly.

Ingredients

• Four 2 1/2 inch thick slices of Challah Bread
• 1/2 cup peanut butter - chunky would be great
• 4 tablespoons jelly (I like grape)
• 3 eggs, beaten
• 2 tablespoons milk
• Butter
• Powdered sugar

Directions

1. Slice an opening in one side of the bread to make a pocket, but don't cut all the way through
2. Spread peanut butter inside each piece of bread first and and then the jelly
3. In a shallow medium sized bowl beat the eggs with the milk
4. Preheat a nonstick skillet until butter melts and starts to sizzle
5. Dip each stuffed sandwich into the egg mixture (be sure cover both sides AND the ends) and place in the skillet
6. Cook until golden brown (about 3 - 4 minutes before turning) on each side and be sure to cook the ends too
7. Put on a plate and sprinkle with powdered sugar to serve

Chili Rubbed Tri Tip

Makes one 2-3 pound tri tip

This is super simple and super good. A tri tip is full of flavor and I love it. Remember to take it out of the fridge about 30 minutes before cooking.

Ingredients

• 3 tablespoons chili powder

• 1 tablespoon cumin

• 1 tablespoon dried oregano

• 1 tablespoon garlic powder

• 1 tablespoon kosher salt

• Olive oil

• One 2-3 pound tri trip, trimmed of most of the fat

Directions

1. Heat the grill to high

2. Combine chili powder, cumin, oregano, garlic powder and salt

3. Drizzle beef with olive oil, then sprinkle with mix and rub in well all over

4. Place on the grill and cook until desired doneness, for medium rare approximately 10 minutes a side

5. Remove from grill, cover with foil and let rest about 15 minutes before slicing